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Journal Articles: 51 results
"As Simple as Possible, but Not Simpler"—The Case of Dehydroascorbic Acid  Robert C. Kerber
Textbooks routinely assign dehydroascorbic acid a tricarbonyl structure that is highly improbable in aqueous solution and inconsistent with its colorless appearance. Studies of oxidized forms of ascorbic acid are summarized here, and a plea is entered for accurate descriptions of chemical structures in this and other cases, even at the cost of some simplicity.
Kerber, Robert C. J. Chem. Educ. 2008, 85, 1237.
Bioorganic Chemistry |
Free Radicals |
Natural Products |
NMR Spectroscopy |
Vitamins
Radical Quenching of 1,1-Diphenyl-2-picrylhydrazyl: A Spectrometric Determination of Antioxidant Behavior  John M. Berger, Roshniben J. Rana, Hira Javeed, Iqra Javeed, and Sandi L. Schulien
Describes a colorimetric assay using the persistent radical 1,1-diphenyl-2-picrylhydrazyl to measure the activity of common antioxidants. This exercise is particularly appropriate for a course geared for nutrition or food science majors.
Berger, John M.; Rana, Roshniben J.; Javeed, Hira; Javeed, Iqra; Schulien, Sandi L. J. Chem. Educ. 2008, 85, 408.
Food Science |
Free Radicals |
UV-Vis Spectroscopy |
Vitamins
Kinetic Analysis of Amylase Using Quantitative Benedict's and Iodine Starch Reagents  Beverly Cochran, Deborah Lunday, and Frank Miskevich
This laboratory emphasizes that enzymes mediate the conversion of a substrate into a product and that either the concentration of product or reactant may be used to follow the course of a reaction. It does so by using an inexpensive scanner and open-source image analysis software to quantify amylase activity through the breakdown of starch and the appearance of glucose.
Cochran, Beverly; Lunday, Deborah; Miskevich, Frank. J. Chem. Educ. 2008, 85, 401.
Biosynthesis |
Carbohydrates |
Catalysis |
Enzymes |
Food Science |
Nutrition |
Quantitative Analysis |
UV-Vis Spectroscopy
Popcorn—What's in the Bag?  Marissa B. Sherman and Thomas A. Evans
Three independent activities explore microwave popcorn, the nature of the packaging, and the popcorn produced.
Sherman, Marissa B.; Evans, Thomas A. J. Chem. Educ. 2006, 83, 416A.
Carbohydrates |
Nutrition |
Physical Properties |
Solutions / Solvents |
Water / Water Chemistry
Mineral Analysis of Whole Grain Total Cereal  Paul Hooker
This article describes the quantitative analysis of the elements iron, zinc, and calcium in Whole Grain Total Cereal, a cereal product that claims to contain 100% of the daily value of several vitamins and minerals. This experiment can be implemented at several instructional levels including chemistry courses for science and nonscience majors, and in more advanced chemistry courses such as quantitative or instrumental analysis.
Hooker, Paul. J. Chem. Educ. 2005, 82, 1223.
Consumer Chemistry |
Food Science |
Nutrition |
Quantitative Analysis |
UV-Vis Spectroscopy |
Nonmajor Courses
Our Everyday Cup of Coffee: The Chemistry behind Its Magic  Marino Petracco
Coffee beverages are so popular all over the world that there is hardly any need to describe them. But underlying this seemingly commonplace beverage there is a whole realm worth serious scientific study. The complexity of the raw seed matrix, made even more intricate when roasted, requires a deep understanding of its chemical nature. While coffee is not consumed for nutritional purposes, it is appreciated for its taste appeal along with its stimulating effects on mental and physical activity. The attention to quality is of paramount importance to both of these aspects to supply the customers with a pleasant and wholesome product.
Petracco, Marino. J. Chem. Educ. 2005, 82, 1161.
Colloids |
Food Science |
Natural Products |
Nutrition |
Agricultural Chemistry |
Chromatography |
Vitamins |
Consumer Chemistry
The Stereochemistry of Biochemical Molecules: A Subject to Revisit  Josep J. Centelles and Santiago Imperial
This article reports on errors in stereochemistry of complex hydrosoluble vitamin B12 molecule. Twenty-five popular biochemistry textbooks were examined for their treatment of the stereoisomery of vitamin B12. Mistakes, discrepancies, and oddities reported in vitamin B12 are just an example of this problem. Biochemistry textbook authors and teachers should pay more attention to the stereoisomery of biochemical molecules to avoid students confusion.
Centelles, Josep J.; Imperial, Santiago. J. Chem. Educ. 2005, 82, 75.
Stereochemistry |
Vitamins
Studying Current–Potential Curves Using Bipotentiometric Iodometric Back-Titration for the Determination of Ascorbic Acid in Fruits and Vegetables  Roxana A. Verdini and Claudia M. Lagier
A method for the determination of the ascorbic acid content in fruits and vegetables was used to introduce the principles of voltammetry. The procedure combines an iodometric back-titration with voltammetric (bipotentiometric) end point detection, which minimizes the risk of ascorbic acid oxidation, allowing for a rapid and efficient quantification of vitamin C in fruits and vegetables. A better understanding of the titration curve is achieved by analyzing the schematic currentpotential curves of the anodic and cathodic half-cell reactions during the titration.
Verdini, Roxana A.; Lagier, Claudia M. J. Chem. Educ. 2004, 81, 1482.
Constitutional Isomers |
Electrochemistry |
Food Science |
Instrumental Methods |
Oxidation / Reduction |
Titration / Volumetric Analysis |
Vitamins |
Consumer Chemistry
Calories - Who's Counting?   JCE Editorial Staff
Students determine how many calories are released per gram when marshmallows and cashews burn and then compare the quantity of energy available from carbohydrates vs. fats.
JCE Editorial Staff . J. Chem. Educ. 2004, 81, 1440A.
Calorimetry / Thermochemistry |
Carbohydrates |
Lipids |
Consumer Chemistry |
Food Science |
Nutrition |
Fatty Acids
Superoxygenated Water as an Experimental Sample for NMR Relaxometry  Nikolaus Nestle, Marwan Dakkouri, and Hubert Rauscher
Measuring the oxygen content in superoxygenated table waters, and following the oxygen loss upon storage of such waters in open containers, is presented as an experiment for NMR relaxometry in the student lab.
Nestle, Nikolaus; Dakkouri, Marwan; Rauscher, Hubert. J. Chem. Educ. 2004, 81, 1040.
Water / Water Chemistry |
NMR Spectroscopy |
Nutrition |
Food Science |
Instrumental Methods
Determination of Minerals in Apples by ICP–AES  Mark Duxbury
A laboratory experiment is described that involves the elemental analysis of apples by inductively coupled plasmaatomic emission spectroscopy (IICPAES). The results of the experiment allow students to predict the cold-storage stability of apples.
Duxbury, Mark. J. Chem. Educ. 2003, 80, 1180.
Agricultural Chemistry |
Atomic Properties / Structure |
Consumer Chemistry |
Food Science |
Instrumental Methods |
Nutrition |
Atomic Spectroscopy
Three Forms of Energy  Sigthór Pétursson
Calculations comparing the energy involved in three forms: heat, mechanical energy, and expansion against pressure.
Pétursson, Sigthór . J. Chem. Educ. 2003, 80, 776.
Calorimetry / Thermochemistry |
Nutrition |
Thermodynamics
Carbohydrate Analysis: Can We Control the Ripening of Bananas?  S. Todd Deal, Catherine E. Farmer, and Paul F. Cerpovicz
Procedure to determine the carbohydrate composition of bananas at various stages of ripeness and testing various methods of storage for their effectiveness in preserving desirable qualities.
Deal, S. Todd; Farmer, Catherine E.; Cerpovicz, Paul F. J. Chem. Educ. 2002, 79, 479.
Carbohydrates |
Nutrition |
Food Science
Tick Tock, a Vitamin C Clock  Stephen W. Wright
Uses supermarket chemicals to perform a clock reaction; students vary the concentration of reactants and observe the effect on the time required for the reaction to reach its endpoint.
Wright, Stephen W. J. Chem. Educ. 2002, 79, 40A.
Consumer Chemistry |
Oxidation / Reduction |
Vitamins |
Equilibrium |
Mechanisms of Reactions
Microscale Determination of Vitamin C by Weight Titrimetry  Gaston A. East and Erica C. Nascimento
Electroanalytical method for the microscale determination of vitamin C using a nontraditional oxidimetric titrant.
East, Gaston A.; Nascimento, Erica C. J. Chem. Educ. 2002, 79, 100.
Electrochemistry |
Instrumental Methods |
Microscale Lab |
Quantitative Analysis |
Vitamins |
Titration / Volumetric Analysis |
Oxidation / Reduction
Chemical Demonstrations with Consumer Chemicals: The Black and White Reaction  Stephen W. Wright
Color change demonstration using supermarket materials (white vinegar, bleach, tincture of iodine, vitamin C, Epsom salt, ammonia, and liquid laundry starch).
Wright, Stephen W. J. Chem. Educ. 2002, 79, 44.
Consumer Chemistry |
Vitamins
The Vitamin C Clock Reaction  Stephen W. Wright
Clock reaction using supermarket materials (vitamin C, hydrogen peroxide, tincture of iodine, and starch).
Wright, Stephen W. J. Chem. Educ. 2002, 79, 41.
Consumer Chemistry |
Oxidation / Reduction |
Vitamins |
Carboxylic Acids
Naturally Dangerous: Surprising Facts about Food, Health, and the Environment (by James P. Collman)   Harold H. Harris
Chemist's perspective on the topics of food, vitamins and minerals, herbal remedies, cancer and the environment, global warming, acid rain, ozone, and radiation.
Harris, Harold H. J. Chem. Educ. 2002, 79, 35.
Nonmajor Courses |
Consumer Chemistry |
Food Science |
Atmospheric Chemistry |
Nuclear / Radiochemistry |
Vitamins |
Applications of Chemistry
UV-Visible First-Derivative Spectrophotometry Applied to an Analysis of a Vitamin Mixture  F. Aberásturi, A. I. Jiménez, F. Jiménez, and J. J. Arias
A simple experiment that uses UV-vis spectrophotometry to introduce undergraduate chemistry students to multicomponent analysis and a method for the simultaneous determination of three vitamins using derivative spectrophotometry (zero-crossing method).
Aberásturi, F.; Jiménez, A. I.; Jiménez, F.; Arias, J. J. J. Chem. Educ. 2001, 78, 793.
Undergraduate Research |
UV-Vis Spectroscopy |
Vitamins |
Quantitative Analysis
Correction  
Word error in original article.
J. Chem. Educ. 2000, 77, 830.
Nutrition |
Free Radicals |
Learning Theories
Motivating Students in Sophomore Organic Chemistry by Examining Nature's Way- Why Are Vitamins E and C Such Good Antioxidants?  Bruce D. Beaver
Motivating students in sophomore organic chemistry by integrating material from an area of contemporary research activity into the course. This article contains an overview of the antioxidant function of vitamins E and C.
Beaver, Bruce D. J. Chem. Educ. 1999, 76, 1108.
Nutrition |
Mechanisms of Reactions |
Free Radicals |
Learning Theories |
Applications of Chemistry
Working with Enzymes - Where Is Lactose Digested? An Enzyme Assay for Nutritional Biochemistry Laboratories  Sandi R. Pope, Tonya D. Tolleson, R. Jill Williams, Russell D. Underhill, and S. Todd Deal
An enzyme assay utilizing lactase enzyme from crushed LactAid tablets and a 5% lactose solution ("synthetic milk"). In the experiment, the students assay the activity of the enzyme on the "synthetic milk" at pHs of approximately 1, 6, and 8 with the stated goal of determining where lactose functions in the digestive tract. The activity of the lactase may be followed chromatographically or spectrophotometrically.
Pope, Sandi R.; Tolleson, Tonya D.; Williams, R. Jill; Underhill, Russell D.; Deal, S. Todd. J. Chem. Educ. 1998, 75, 761.
Enzymes |
Carbohydrates |
Catalysis |
Chromatography |
Spectroscopy |
Nutrition
Iron as Nutrient and Poison  N. M. Senozan and M. P. Christiano
Iron containing compounds of the body and the ingestion and elimination of iron, the function and transport of this metal among different sites and substances of the body, and biochemical defects and nutritional habits that lead to excessive accumulation of iron and some unexpected consequences of this accumulation are described.
Senozan, N. M.; Christiano, M. P. J. Chem. Educ. 1997, 74, 1060.
Bioinorganic Chemistry |
Bioorganic Chemistry |
Food Science |
Metals |
Vitamins |
Toxicology |
Nutrition |
Applications of Chemistry |
Descriptive Chemistry
Improving a Microscale Vitamin C Laboratory  Helser, Terry L.
Procedure for increasing the stability of vitamin C samples and titrating dye for titrations.
Helser, Terry L. J. Chem. Educ. 1995, 72, A10.
Titration / Volumetric Analysis |
Vitamins |
Laboratory Management |
Microscale Lab
From Lead Solder to Kiwi Fruit: Reshaping Introductory Chemistry Labs with Investigative Team Projects  Mahaffy, Peter G.; Newman, Kenneth E.; Bestman, Hank D.
This paper reports an attempt to introduce relevant curriculum and investigations carried out by student research groups into a first year chemistry course. A description and evaluation of a four-week, open ended research project is included.
Mahaffy, Peter G.; Newman, Kenneth E.; Bestman, Hank D. J. Chem. Educ. 1993, 70, 76.
Food Science |
Consumer Chemistry |
Laboratory Management |
Vitamins |
Green Chemistry |
Minorities in Chemistry
Nutrition: A Popular General Education Chemistry Course  Mathews, Frances
A course description for a popular nutrition course that includes elementary chemistry, biochemistry, and physiology. A course outline is included.
Mathews, Frances J. Chem. Educ. 1993, 70, 47.
Nutrition |
Bioenergetics |
Nonmajor Courses
Quantitative microscale determination of vitamin C.  Kumar, Vinay; Courie, Philip; Haley, Shari.
A simple microscale method for the determination of ascorbic acid in vitamin C tablets, fruit drinks, and orange juice.
Kumar, Vinay; Courie, Philip; Haley, Shari. J. Chem. Educ. 1992, 69, A213.
Quantitative Analysis |
Vitamins |
Microscale Lab
Dietary fat and health: An experiment on the determination of iodine number of fats and oils by coulometric titration  Kalbus, Gene E.; Lieu, Van T.
An experiment on the determination of iodine number of fats and oils by coulometric titration.
Kalbus, Gene E.; Lieu, Van T. J. Chem. Educ. 1991, 68, 64.
Nutrition |
Food Science |
Fatty Acids
Questions from a can of Pepsi  Mitchell, Tony
A can of Pepsi can be the starting point of countless chemistry questions that students can relate to. The author encourages other instructors to think about helping students understand chemistry as it relates to contemporary society.
Mitchell, Tony J. Chem. Educ. 1988, 65, 1070.
Consumer Chemistry |
Applications of Chemistry |
Stoichiometry |
Physical Properties |
Food Science |
Nutrition |
Gases |
Acids / Bases |
Metals
Determination of the effect of various modes of cooking on the vitamin C content of a common food, green pepper: An introductory biochemistry experiment  Johnson, Eric R.
A great laboratory experiment that examines the effects of baking, boiling, steaming, and microwaving a green pepper on the pepper's nutritional level.
Johnson, Eric R. J. Chem. Educ. 1988, 65, 926.
Nutrition |
Titration / Volumetric Analysis |
Vitamins |
Food Science |
Applications of Chemistry
Analysis of vitamin C by high-pressure liquid chromatography  Goodney, David E.
Using HPLC to determine the concentration of vitamin C in a variety of juices.
Goodney, David E. J. Chem. Educ. 1987, 64, 187.
Vitamins |
HPLC |
Separation Science |
Quantitative Analysis
Tomato juice rainbow: A colorful and instructive demonstration  MacBeath, Marie E.; Richardson, Andrew L.
When saturated bromine water is gently stirred into canned tomato juice, a concentration gradient occurs and produces a colorful effect.
MacBeath, Marie E.; Richardson, Andrew L. J. Chem. Educ. 1986, 63, 1092.
Food Science |
Bioorganic Chemistry |
Vitamins
Nutrition and problem solving: Food for thought  Denio, Allen A.; Bennett, Charles R.
Calculating the number of Calories, carbohydrates, protein, and fat per dollar of various foods.
Denio, Allen A.; Bennett, Charles R. J. Chem. Educ. 1984, 61, 1076.
Nutrition |
Carbohydrates |
Proteins / Peptides |
Lipids |
Fatty Acids
Nutrition (diet) and athletics  Lineback, David R.
Nutritional requirements of athletes, energy use for various activities, carbohydrate loading, and myths and fallacies.
Lineback, David R. J. Chem. Educ. 1984, 61, 536.
Nutrition |
Bioenergetics |
Metabolism |
Calorimetry / Thermochemistry |
Carbohydrates
High performance liquid chromatography of vitamin A  Bohman, Ove; Engdahl, Kjell-Ake; Johnsson, Hakan
This experiment involves the quantitative determination of vitamin A in food products by analytival liquid chromatography and offers training both in work-up procedures and in the quantitative transfer of very small amounts of material.
Bohman, Ove; Engdahl, Kjell-Ake; Johnsson, Hakan J. Chem. Educ. 1982, 59, 251.
HPLC |
Chromatography |
Vitamins |
Quantitative Analysis |
Esters |
Fatty Acids
Determination of iron by atomic absorption in vitamin-mineral tablets  Pinnell, Robert P.; Zanella, Andrew W.
A description for a laboratory for use in quantitative analysis in which iron in multivitamin tables is determined by atomic absorption.
Pinnell, Robert P.; Zanella, Andrew W. J. Chem. Educ. 1981, 58, 444.
Consumer Chemistry |
Quantitative Analysis |
Atomic Spectroscopy |
Vitamins
Effects of ethanol on nutrition  Shorey, RoseAnn L.
The relationships between alcohol and obesity, malnutrition, vitamin and mineral absorption and utilization, and toxicity.
Shorey, RoseAnn L. J. Chem. Educ. 1979, 56, 532.
Alcohols |
Nutrition |
Vitamins |
Toxicology |
Applications of Chemistry |
Consumer Chemistry
Excretion of ingested ascorbic acid: An easy, interesting undergraduate experiment  Sirota, G. R.; MacInnis, W. K.; Rasmussen, P. W.
The student ingests ascorbic acid and then measures the amount excreted in his urine using a microfluorometric procedure.
Sirota, G. R.; MacInnis, W. K.; Rasmussen, P. W. J. Chem. Educ. 1979, 56, 421.
Carboxylic Acids |
Vitamins |
Quantitative Analysis
Vitamin C content of commercial orange juices. An analytical project  Haddad, Paul
Studying the magnitude and stability of the ascorbic acid content of commercial orange juices; students were interested in ascertaining if orange juice represents a suitable source of Vitamin C after one or two weeks in the refrigerator.
Haddad, Paul J. Chem. Educ. 1977, 54, 192.
Vitamins |
Quantitative Analysis |
Consumer Chemistry |
Applications of Chemistry |
Toxicology
A laboratory course for students in science-related fields  Morse, Karen W.
The authors have revised their laboratory experiences so that students see the relevance between chemistry and some potential majors: animal science, soil science, nutrition, food science, and more.
Morse, Karen W. J. Chem. Educ. 1976, 53, 316.
Food Science |
Nutrition |
Nonmajor Courses
Colorimetric determination of iron in vitamin supplement tablets. A general chemistry experiment  Atkins, Robert C.
The basic concepts of instrumental analysis are introduced through modification of a standard procedure for the colorimetric determination of iron.
Atkins, Robert C. J. Chem. Educ. 1975, 52, 550.
Vitamins |
Quantitative Analysis |
Consumer Chemistry
Questions [and] Answers  Campbell, J. A.
188-192. Five biochemistry related questions and their answers.
Campbell, J. A. J. Chem. Educ. 1975, 52, 390.
Enrichment / Review Materials |
Nuclear / Radiochemistry |
Chromatography |
Gases |
Nutrition
Analysis of commercial vitamin C tablets by iodometric and coulometric titrimetry  Marsh, Daniel G.; Jacobs, Deborah L.; Veening, Hans
The ascorbic acid content of vitamin C tablets is determined iodometrically using a back titration with standard thiosulfate; ascorbic acid is then titrated coullometrically by direct oxidation to dehydroascorbic acid using electrolytically generated bromine.
Marsh, Daniel G.; Jacobs, Deborah L.; Veening, Hans J. Chem. Educ. 1973, 50, 626.
Vitamins |
Titration / Volumetric Analysis |
Oxidation / Reduction |
Electrochemistry
A one semester food chemistry laboratory program  Hardcastle, J. E.
Course description and animal nutrition labwork for a one semester food chemistry laboratory program.
Hardcastle, J. E. J. Chem. Educ. 1973, 50, 504.
Food Science |
Applications of Chemistry |
Nonmajor Courses |
Consumer Chemistry |
Nutrition
The iron content of breakfast cereals  Laswick, Patty Hall
Determination of the amount of iron in commercial cereal products using an atomic absorption spectrophotometer.
Laswick, Patty Hall J. Chem. Educ. 1973, 50, 132.
Food Science |
Consumer Chemistry |
Nutrition |
Quantitative Analysis |
Atomic Spectroscopy
Vitamin C and the diet of a student  Fulkrod, John E.
Determining the ascorbic acid in urine.
Fulkrod, John E. J. Chem. Educ. 1972, 49, 738.
Vitamins |
Applications of Chemistry |
Nonmajor Courses |
Quantitative Analysis
Questions [and] Answers  Campbell, J. A.
Six questions requiring an application of basic principles of chemistry. [Debut]
Campbell, J. A. J. Chem. Educ. 1972, 49, 5.
Enrichment / Review Materials |
Vitamins |
Alcohols |
Oxidation / Reduction
A simple laboratory experiment on PVP column chromatography  Lerner, Joseph
This experiment deals with the separation of three colored biochemicals, two of which are vitamins, the other a protein.
Lerner, Joseph J. Chem. Educ. 1970, 47, 32.
Chromatography |
Separation Science |
Vitamins
The functioning of vitamins and hormones  Williams, Roger J.
Student interest can be generated by the realization that the functioning of vitamins and hormones are matters that touch their own lives and that diverse problems result from the fact that body chemistries are far from uniform.
Williams, Roger J. J. Chem. Educ. 1959, 36, 538.
Vitamins |
Hormones |
Metabolism
The laboratory preparation of a simple vitamin: p-aminobenzoic acid  Kremer, Chester B.
Describes the laboratory preparation of a simple vitamin, p-aminobenzoic acid, with beneficial physiological activity.
Kremer, Chester B. J. Chem. Educ. 1956, 33, 71.
Vitamins |
Synthesis
The vitamin C content of wild rose hips  Markham, Sister Clare.; Markham, Sister M. Justin
Describes the extraction and determination of the vitamin C content of wild rose hips.
Markham, Sister Clare.; Markham, Sister M. Justin J. Chem. Educ. 1953, 30, 580.
Vitamins |
Natural Products |
Separation Science |
Quantitative Analysis